Category: Wine

Ingredients

1 (16 ounce) package cheese tortellini
3 tablespoons butter
1 clove garlic, minced
2 portobello mushrooms, chopped
1/2 pound button mushrooms, sliced
1/4 cup white wine
1/2 tablespoon dried basil
salt and pepper to taste
1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.

Ingredients

1 (12 ounce) package dry fettuccine noodles
1 tablespoon olive oil
1 tablespoon butter
4 fresh mushrooms, sliced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 cup white wine
1 cup chicken stock
1/2 cup sour cream
1 tablespoon cornstarch
1/4 cup grated Parmesan cheese for topping

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.

Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.

Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.

Ingredients

2 pounds small white boiling onions, peeled
1 (750 milliliter) bottle Chardonnay wine
1 bay leaf
1/4 teaspoon dried thyme
salt to taste
1 cup heavy whipping cream
1 teaspoon butter

Directions

Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes.

Add the cream and bring to a boil; reduce heat and cook until thickened.

Remove from heat and stir in the butter. Remove bay leaf and serve.

Ingredients

96 pecan halves
1 (3 ounce) package cream cheese, softened
2 ounces stilton cheese
2 teaspoons port wine
1/2 teaspoon honey
1 pinch ground black pepper
2 tablespoons chopped fresh chives

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.

In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.

Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.